Blueberry jam in a saucepan and jars

Blueberry jam

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(4 ratings)

Prep: 15 mins Cook: 30 mins plus cooling


Makes 2 x 500ml jars

Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per tbsp

  • kcal28
  • fat0g
  • saturates0g
  • carbs7g
  • sugars7g
  • fibre0.1g
  • protein0.1g
  • salt0g
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  • 800g blueberries, washed



    Blueberries are one of the few edibles native to North America and credited with being…

  • 500g granulated sugar
  • 1 vanilla pod, split lengthways
  • 1 large lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use. 

  2. Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard. 

  3. Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point. 

  4. Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.

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